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Butterscotch Bananas With Vanilla Ice Cream

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Rate this recipe 4.6/5 (30 Votes)

Ingredients

  • 1/2 cup pecans
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 cup dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 6 bananas, peeled and sliced on the diagonal
  • 1/4 cup dark rum
  • 2 pints vanilla ice cream

Details

Adapted from realsimple.com

Preparation

Step 1

Heat oven to 375° F.
Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop.
Melt the butter in a large skillet over medium-high heat. Add the sugar and cinnamon and cook, whisking occasionally, until smooth, 4 to 5 minutes.
Gently stir in the bananas. Remove from heat and add the rum. Using a match, carefully ignite the mixture and wait until the flame goes out. Stir in the pecans.
Serve the bananas and sauce over the ice cream.

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